食品与发酵工业 >

2025 , Vol. 51 >Issue 6: 280 - 287

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039414

分析与检测

顶空固相微萃取结合全二维气相色谱飞行时间质谱解析不同类型竹叶青酒中的挥发性组分

  • 王丽花 ,
  • 张鑫 ,
  • 高晓娟 ,
  • 李文硕 ,
  • 白艳红 ,
  • 徐岩 ,
  • 吴群 ,
  • 韩英 ,
  • 唐柯
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  • 1(江南大学,酿造微生物与应用酶学研究室,工业生物技术教育部重点实验室,江苏 无锡,214122)
    2(山西杏花村汾酒厂股份有限公司,中国露酒植物提取与健康山西省重点实验室,质量检测中心分析实验室,山西 汾阳,032205)
第一作者：博士研究生,中级工程师(唐柯副教授和韩英正高级工程师为共同通信作者,E-mail:tandy81@jiangnan.edu.cn;qxhy0708@163.com)

收稿日期: 2024-03-29

  修回日期: 2024-07-25

  网络出版日期: 2025-04-14

基金资助

吕梁市重点研发项目(2021SHFZ-1-02);吕梁市重点研发项目(2023SHFZ03);江苏省研究生科研创新计划项目(KYCX23_2499);国家重点科研项目(2022YFD2101200)

收起

Analysis of characteristics in volatile compounds of different types of Zhuyeqing based on headspace solid-phase microextraction-comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

  • WANG Lihua ,
  • ZHANG Xin ,
  • GAO Xiaojuan ,
  • LI Wenshuo ,
  • BAI Yanhong ,
  • XU Yan ,
  • WU Qun ,
  • HAN Ying ,
  • TANG Ke
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  • 1(Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China)
    2(Laboratory of Analytical, Quality Inspection Center, Key Laboratory of Plant Extraction and Health of Chinese Lujiu (Shanxi), Shanxi Xinghuacun Fenjiu Distillery Co.Ltd., Fenyang 032205, China)

Received date: 2024-03-29

  Revised date: 2024-07-25

  Online published: 2025-04-14

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摘要

该研究采用顶空固相微萃取结合全二维气相色谱飞行时间质谱,对不同类型竹叶青酒的挥发性组分进行了解析。构建了竹叶青酒风味数据库,共定性出挥发性化合物883种,进一步通过香气数据库(Flavornet和Flavor DB)筛选出具有香气特征的363种香气化合物。其中酯类物质种类最多,萜类、醇类、醛类化合物次之。对不同类型竹叶青酒中香气成分的半定量浓度进行了正交偏最小二乘法判别分析,聚类热图分析和样本之间相关性等统计学分析,发现三大类产品可以明显区别,具有明显的物质特征性,竹叶青酒生产工艺的差异导致了系列产品酒之间的差异;样本之间相关性差异分析结果也表明了生产工艺的差异会导致系列产品酒之间的差异。该研究丰富了以竹叶青酒为代表的露酒的风味理论体系,也为竹叶青酒的风味研究提供了理论和数据支撑。

关键词： 竹叶青酒; 全二维气相色谱飞行时间质谱; 挥发性组分; 香气化合物; 统计学分析

本文引用格式

王丽花 , 张鑫 , 高晓娟 , 李文硕 , 白艳红 , 徐岩 , 吴群 , 韩英 , 唐柯 . 顶空固相微萃取结合全二维气相色谱飞行时间质谱解析不同类型竹叶青酒中的挥发性组分[J]. 食品与发酵工业, 2025 , 51(6) : 280 -287 . DOI: 10.13995/j.cnki.11-1802/ts.039414

Abstract

The volatile components of different types of Zhuyeqing were characterized by headspace solid-phase microextraction (HS-SPME) with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS).GC×GC-TOFMS identified 883 volatile compounds, and 363 aroma compounds with aroma characteristics were screened through the aroma databases (Flavornet and Flavor DB).Among them, esters had the highest variety, followed by terpenes, alcohols, and aldehydes.The semi-quantitative concentrations of aroma components in different types of Zhuyeqing were analyzed by orthogonal partial least squares discriminant analysis, cluster heat map analysis, inter-sample correlation, and other statistical analyses.It was found that the three types of Zhuyeqing could be clearly distinguished from each other with obvious material characteristics, and the differences among series of samples were related to the different production process of Zhuyeqing.Besides, the results of the correlation analysis between the samples also showed that the production process could affect the differences among the series of Zhuyeqing.The study enriched the theoretical system of flavor chemistry of Lujiu, and provided basic data and theoretical basis for the study of flavor characteristics of Zhuyeqing.

Key words： Zhuyeqing; GC×GC-TOFMS; volatile compounds; aroma compounds; statistical analysis

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